How to use the DRYIT semi-continuous tray dryer
Practical Action
7A. Storage in brine (if necessary)
7B. Peeling (if necessary)
7C. Osmo-soak (if necessary)
7D. Blanch (if necessary)
7E. Use of sulphur dioxide (if necessary)
8. Load onto trays
Operation of semi-continuous tray Dryer
9. Switch on heater unit
10. Check thermostat operation
11. Set at desired temperature
12. Load trays into Dryer
13. Drying starts
14. Removal of bottom tray
15. Load fresh tray
16. After pre-determined time Removal of subsequent trays
17. Load fresh tray each time one tray is removed.
18. Packaging
Notes on pre-processing stages
1. The raw material can be any fruit vegetable or herb. Processing of meat and fish will not be
considered in this manual. At this stage the raw material is probably in an unwashed and
unprocessed state.
2. The first operation is to weigh the raw material in the condition that it was purchased.
3. After weighing, if it is necessary, the excess roots or stalks or second grade material should
be removed. This may particularly apply to herbaceous materials and some types of
vegetables. It is important at this stage not to remove too much or greatly expose the inside of
the raw material. The objective is primarily to trim away those parts which may be heavily
contaminated with earth. This will save on washing water.
4. The raw material should then be washed to remove any dirt or other impurities which
should not be carried along the processing operation line. Washing should be done using
clean water. Ideally continuous running water to carry away the earth should be used.
Otherwise the water should be changed two or three times depending on how much dirt is
present.
In the case of herbaceous materials it is recommended that the final wash or soak occurs in
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